Butter/Water Emulsion

Hey all/

I'm trying to stabilize an emulsion of butter syrup of water, butter, vanilla bean and cinnamon. I'm currently using Ticaloid 210 S at .6% of the recipe weight, but am wondering if anyone has anything they prefer for such an application, or if .6% seems outrageous to anyone.

http://www.ticgums.com/products/ticaloid/product/pre-hydrated-ticaloid-210-s-powder.html

Best,

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Comments

Robert_Conn_II_123023

Can't say Ive even heard of Ticaloid yet but what is wrong with xanthan gum or Ultratex? What are you using it for exactly?

Robert_Conn_II_123023

Upon looking at ticgums.com website I have come to two conclusions...they are sellers of products for mass food processors and/or.....they are full of it. I read the descriptions of a dozen of their products are they just seem.....well....like BS. So, to eliminate the possibility that they are just dealing with products well beyond my knowledge (an entirely likely conclusion) I looked at products I am very familiar with, such as xanathan gum. I have been using it for many many years and the only difference I have found from one supplier to another is in the size or if it is packages with a filler (dispersion) agent. Their claims that their xanthan gum is made with a different process raises some red flags for me. I could be totally wrong but I would choose products from suppliers that don't put a different name on products many of us have worked with. At least if you are using more standard products we can better give you advice on what works and what doesn't . Best of luck to you.

fisher23

This looks to me to be their name for gum tragacanth, a product I have not used. I have made foams/ airs using 0.6% to 1% of liquid soy lecithin and dispense with a foam soap dispenser. CS @Grant_Lee_Crilly_63791 did this with a mignonette foam using versawhip. https://www.chefsteps.com/activities/champagne-vinegar-foam

A soy lectithin solution isn't stable for a long time, versawhip probably works better. Please let me know how it works out for you, I'm always interested in new ingredients.

brian_martin2001

http://www.molecularrecipes.com/emulsions/emulsion-stabilizers-emulsifiers/

I hope this link gives you some ideas. I have had, at best, iffy dealings with tic gums in the past. if you're trying to stablize an emulsion of butter and water, while a hydrocolloid may be the answer, there are (in my opinion anyway) better choices out there. Liquid lecithin (soy or egg), sucrose ester, or glycerin flakes for example. How exactly did you come to the conclusion of using ticaloid?

coryhansen78

Ticaloid 210s is a mixture of gum arabic and xanthan per Dave Arnold. I've made this recipe in the past without the Ticaloid, reverse engineering to use a mix of gum arabic and xanthan-- I assumed that since xanthan is typically used in small amounts - like 0.2%, that it would work similarly here (and it did). I know gum arabic can be used in much higher amounts, so I don't think 0.6% is excessive at all.

jaminsky

Cool. I might just try using xanthan a la carte and see how I go. Thanks!

jaminsky

Dave Arnolds book calls for it in this butter emulsion he does, but I haven't been having success modifying it for the application I'm attempting, which is combing a few more ingredients to make bar service a bit easier.

Rich_McDonough_67546

Ticaloid Gums is a manufacturer. Ticaloid 210S is a mix of gum arabic and xanthin at a ratio of nine to one according to Dave Arnold. I've made various syrups using butter and oil for cocktails. It's awesome. It emulsifies easily and stays in suspension indefinitely. Great with nut oils!